Stir together first 7 ingredients until blended. Add eggs, stirring well. Spoon about 1 heaping tsp. chocolate mixture into each pastry shell, and place on 2 large ungreased baking sheets.
Bake at 350° for 25 minutes or just until set. Remove to wire racks, and let cool completely. Garnish, if desired.
Note: For testing purposes only, we used Athens Mini Fillo Shells. Store tartlets in an airtight container up to 3 days.
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